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1
Preheat oven to 325 degrees.
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2
Pat the meat dry and sprinkle with salt and pepper as desired.
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3
Heat the oil in a large covered casserole or dutch oven over high heat on top of the stove.
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4
Add the meat, without crowding, in batches if necessary, and brown well on all sides.
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5
Remove pieces to a plate as they are done and reserve.
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6
Repeat until all meat is browned.
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7
Do not pour off fat.
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8
Replace the casserole over medium heat.
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9
Add the onion, carrots, celery and tomato paste.
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10
Cook, stirring occasionally, 5 minutes.
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11
Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.
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12
Add flour and cook, stirring, an additional minute.
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13
Add wine, meat (and any juices on the plate), stock, cayenne and cumin.
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14
Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender.
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15
Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes.
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16
Follow directions on the back of the box and cook the couscous.
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17
Remove stewed lamb and the sausage/vegetable mixture from the oven.
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18
Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl.
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19
Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb.
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20
Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer.
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21
To serve, place the couscous in another serving dish.
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22
Pour the broth into a pitcher or soup tureen.
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23
Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup.
